with Marinated Veggies, Avocado and Sesame Slaw
Ingredients: Salmon fillets • Avocado • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Baby heirloom tomatoes • Wild rice medley (parboiled rice, wild rice) • Cucumber • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Spicy mayonnaise (egg, mustard) (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) • Rice vinegar (rice vinegar, sugar, salt) • Sesame oil • Sesame seeds • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Seaweed (sesame) (seaweed, corn oil, sesame oil, salt).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Seaweed
1 unit(s)
Coleslaw Cabbage Mix
170 g
Mini Cucumber
1 unit(s)
Mayonnaise
2 tbsp
Sesame Seeds
9 g
Wild Rice Medley
0.5 cup
Baby Heirloom Tomatoes
113 g
Seasoned Rice Vinegar
1 tbsp
Zesty Garlic Blend
7 g
Avocado
1 unit(s)
Sesame Oil
1 tbsp
Spicy Mayo
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.5 tsp
Oil
1 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Using a strainer, rinse wild rice medley until water runs clear.
- To a medium pot, stir in rice, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.
- Meanwhile, thinly slice 2 pieces of seaweed into strips. Set aside the remaining seaweed pieces.
- Halve tomatoes.
- Slice cucumber into 1/4-inch rounds.
- Peel, pit, then cut avocado into 1/2-inch pieces. Season with salt and pepper.
- To a medium bowl, add half the vinegar, half the sesame oil, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Whisk to combine.
- Add cucumbers and tomatoes. Toss to coat. Set aside.
- Pat salmon dry with paper towels. Season with salt and pepper.
- To a foil-lined baking sheet, add salmon. Drizzle 1 tsp (2 tsp) oil over top. Season with Zesty Garlic Blend.
- Broil in the middle of the oven for 7-10 min, until lightly charred and cooked through.**
- To a large bowl, add coleslaw cabbage mix, mayo, remaining vinegar and remaining sesame oil. Toss to coat.
- Fluff rice with a fork. Add sesame seeds and season with salt. Stir to combine.
- Divide rice between bowls.
- Top with salmon, slaw, marinated veggies and avocado.
- Sprinkle sliced seaweed over top.
- Drizzle with spicy mayo.
- Serve remaining seaweed on the side.
980
kcal
Calories
66
g
Fat
11
g
Saturated Fat
66
g
Carbohydrate
11
g
Sugar
12
g
Dietary Fiber
35
g
Protein
105
mg
Cholesterol
1040
mg
Sodium
0.2
g
Trans Fat
1600
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
with Marinated Veggies, Avocado and Sesame Slaw
with Marinated Veggies and Zippy Mayo Drizzle
